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Smoked Sausage and Beans

 Smoked Sausage and Beans
Kielbasa gives this dish a hearty flavor, and you don't have to spend hours in the kitchen preparing it.—Honore Hudson, Glenwood, Illinois
8 ServingsPrep: 15 min. Cook: 1 hour


  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound fully cooked Johnsonville® Smoked Sausage, cut into 1/4-inch slices
  • 3 to 4 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 5 to 6 bay leaves
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon ground cumin
  • Dash hot pepper sauce
  • Hot cooked rice or pasta


  • In a large skillet, saute onions and garlic in oil until tender. Add
  • sausage; cook and stir until lightly browned. Add broth, beans and
  • seasonings. Cover and simmer for 1 hour, stirring occasionally.
  • Discard bay leaves. Serve in a bowl over rice or pasta. Yield: 8
  • servings.
Nutritional Facts:Nutritional Analysis: One serving (prepared with low-fat smoked turkey sausage and low-sodium broth; calculated without rice) equals 326 calories, 716 mg sodium, 36 mg cholesterol, 42 gm carbohydrate, 21 gm protein,

2 of 2

Smoked Sausage and Beans (continued)

Nutritional Facts: 9 gm fat. Diabetic Exchanges: 2-1/2 starch, 1 meat.